As decadent as the kaymak was, we had more to try. Housemade jams, including rose, went perfectly with the cream and pastries.
The restaurant's owner brought over a hot pan to the table and scooped spoonfuls of fluffy menemen (an egg dish) onto our already full plates. "Pace yourself," I told myself, without heeding my advice.
Menemen (egg dish) and savory rollsFollowing our breakfast, we took the ferry to the Asian side for lunch at Çiya. The restaurant specialized in Ottoman cuisine- this meant lots of fruits and nuts incorporated into dishes, as well as stuffing and drying techniques. Here we enjoyed a plate of stuffed peppers.
This small pastry shop takes baklawa to another level, invigorating the often overly dry and cloyingly sweet pastry into perfection.
After filling up on strong Turkish coffee, I got to be a kid in a (Turkish) candy store. Not just any candy shop but a 203-year-old store filled with both familiar and unusual "desserts."
Powdery lemon Turkish delight (left) and candied fruits and olives (right)
tantuni, tantuni, tantuni
Head-and-foot soup, aka "hangover soup" (this was more of a cool experience than a culinary highlight)
I enjoyed Kimyon's take on Künefe: shredded wheat, goat cheese, and pistachio topped with kaymak.
The tour ended on such a high note, as we went our separate ways in Istanbul.